Ingredients

1 tablespoon Hot Sauce (recipe follows, or use store-bought), plus more for serving

1⁄4 teaspoon granulated garlic

1⁄4 teaspoon granulated onion

4 teaspoons kosher salt

1 1⁄2 teaspoons freshly ground black pepper

1 1⁄2 pounds catfish fillets, cut into 2-inch pieces

2 cups plain yellow cornmeal

1⁄4 teaspoon cayenne pepper

4 cups (32 ounces) vegetable oil

Hot sauce, for serving

How to Make It

Step 1

Combine the buttermilk, Worcestershire sauce, Hot Sauce, granulated garlic, granulated onion, and 1 teaspoon each of the salt and black pepper in a large bowl or large ziplock plastic freezer bag. Add catfish pieces; cover or seal, and refrigerate for 2 to 8 hours.